Best 5 Chestnut Cream Filling Recipes

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Indulge in the delightful Chestnut Cream Filling, a versatile culinary creation that elevates any dessert or pastry. This luscious filling boasts a velvety smooth texture, rich chestnut flavor, and a hint of sweetness that perfectly complements a variety of baked goods. Ideal for filling cakes, éclairs, tarts, and more, the Chestnut Cream Filling transforms ordinary treats into extraordinary culinary masterpieces. Discover the secrets behind crafting this exquisite filling with our collection of carefully curated recipes, each offering unique variations to suit your taste preferences. From the classic French chestnut cream filling to innovative twists like chocolate chestnut cream and chestnut cream with rum, these recipes provide a range of options for creating unforgettable desserts. Embark on a culinary journey and elevate your baking skills with the Chestnut Cream Filling, a true delight for the senses.

Here are our top 5 tried and tested recipes!

THE MOST DELICIOUS CHESTNUT DESSERT (MONT BLANC) RECIPE BY TASTY



The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty image

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

Provided by Frank Tiu

Categories     Desserts

Yield 12 servings

Number Of Ingredients 9

2 lb chestnut
3 cups water
¼ cup sugar
2 tablespoons vanilla extract
2 egg whites
½ cup sugar
1 qt whipped cream
1 circle pie crust, baked
powdered sugar, to serve

Steps:

  • Preheat the oven to 450˚F (230˚C).
  • Score the chestnuts in a cross with a knife.
  • Place the chestnuts on a sheet pan and bake for 30 minutes.
  • Remove the chestnuts with a towel, and quickly peel the warm chestnuts.
  • Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.
  • Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.
  • Place the chestnut filling in a food processor, add in water and blend until smooth.
  • Push the chestnut filling through an sieve into another bowl.
  • Transfer filling to a piping bag with a circle tip and chill.
  • Preheat the oven to 200˚F (90˚C).
  • In a bowl, whisk the egg whites until foamy using a hand mixer.
  • Add sugar to the egg whites and whisk until stiff peak forms.
  • Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.
  • Bake the meringue for 1 hour.
  • Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes
  • Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.
  • Sprinkle with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 58 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, Sugar 18 grams

CHESTNUT CREAM FILLING



Chestnut Cream Filling image

My French grandmother always made a chestnut yule log or "buche de Noel au marron" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.

Provided by frenchy

Categories     World Cuisine Recipes     European     French

Time 55m

Yield 20

Number Of Ingredients 8

25 fresh chestnuts
3 cups powdered sugar, divided
10 tablespoons unsalted butter, divided
7 tablespoons heavy cream, divided
½ cup white sugar
1 egg yolk
1 ¼ teaspoons vanilla extract
⅛ teaspoon salt

Steps:

  • Score the skin of each chestnut with a sharp paring knife.
  • Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.
  • Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream; puree until smooth.
  • Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.
  • Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.
  • Stir chestnut puree into the egg mixture, making sure to blend in well.

Nutrition Facts : Calories 1372.5 calories, Carbohydrate 282.2 g, Cholesterol 32.6 mg, Fat 20.7 g, Fiber 45.9 g, Protein 14 g, SaturatedFat 7.3 g, Sodium 34.9 mg, Sugar 83.6 g

BUTTER COOKIE SANDWICHES WITH CHESTNUT CREAM



Butter Cookie Sandwiches with Chestnut Cream image

These filled sandwiches are partially dipped in melted chocolate and then refrigerated so the glaze can set.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup sifted confectioners' sugar
1 large egg
1/4 cup (1/2 stick) unsalted butter, softened
2/3 cup sifted confectioners' sugar
Pinch of coarse salt
2 tablespoons chestnut cream (creme de marron)
6 ounces semisweet chocolate, coarsely chopped

Steps:

  • Make cookies: Sift together flour and salt into a medium bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.
  • Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2-inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.
  • Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.
  • Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add sugar, salt, and chestnut cream; mix until smooth.
  • Make glaze: Melt chocolate in a small pan over low heat, stirring constantly; set aside.
  • Assemble cookies: Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Repeat with remaining cookies and filling. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes.

CHESTNUT PASTRY CREAM



Chestnut Pastry Cream image

This recipe for chestnut pastry cream is courtesy of Johnny Iuzzini.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one Buche de Noel

Number Of Ingredients 8

2 cups milk
1 vanilla bean, split and scraped
2/3 cup sugar
1/2 cup all-purpose flour
2 tablespoons cornstarch
2 large eggs
5 ounces unsweetened chestnut paste
1/4 cup rum (optional)

Steps:

  • Place milk and vanilla bean seeds in a medium saucepan and bring to a boil.
  • Meanwhile, in a medium bowl, sift together flour, sugar, and cornstarch. Add eggs, and whisk mixture until pale and stiff. Continue whisking while slowly adding half of the hot milk mixture. Transfer egg mixture to saucepan with the remaining milk mixture. Place over medium-high heat, whisking constantly, and bring to a boil. Cook for 2 minutes.
  • In a small bowl, whisk together chestnut paste and rum, if using. Remove egg mixture from heat, and whisk in chestnut paste mixture. Pour mixture into a wide shallow dish, and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until cool. Strain through a fine mesh sieve before using.

CHESTNUT PIE WITH RUM CREAM



Chestnut Pie with Rum Cream image

This decadent pie comes from Sandro Micheli, pastry chef at Adour Alain Ducasse in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 21

1/4 cup plus 2 tablespoons unsalted butter, room temperature
1/4 cup plus 1 tablespoon granulated sugar
1/2 cup raw chestnuts, fresh or frozen, thawed
3 tablespoons dark rum
1/2 cup plus 2 tablespoons chestnut puree
1/2 cup chestnut cream
1/4 cup creme fraiche
6 large egg yolks, room temperature
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
3 tablespoons ice water
3 tablespoons confectioners' sugar
2 cups heavy cream
3/4 cup mascarpone cheese
1/4 cup confectioners' sugar
2 tablespoons dark rum
2 whole vanilla beans, split and seeds scraped
Chestnut Tuiles, for garnish
Candied chestnuts, halved or quartered, for garnish

Steps:

  • Make the crust: Place all crust ingredients in the bowl of a food processor; pulse until mixture resembles coarse crumbs, about the size of peas. (To mix by hand, combine ingredients in a large mixing bowl, rubbing the dry ingredients together using your fingers.) Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic, and refrigerate until firm and cold, about 2 hours.
  • On a lightly floured work surface, roll out dough to an 11-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch metal pie plate, pressing firmly into bottom and sides; trim edges as necessary. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Line pie dough with a sheet of parchment paper and fill with pie weights or dried beans. Transfer to oven and bake until light brown, 20 to 30 minutes. Remove pie weights and parchment paper. Transfer to a wire rack and let cool.
  • Make the filling: In a medium skillet, heat 2 tablespoons butter over low heat until it turns brown and has a nutty aroma. Add 1 tablespoon sugar and chestnuts and cook, stirring, until caramelized, about 2 minutes. Carefully add 1 tablespoon rum to deglaze skillet; transfer chestnuts to a baking sheet to cool.
  • In a medium bowl, mix together remaining 1/4 cup butter, chestnut puree, chestnut cream, and creme fraiche together until well combined. In another medium bowl, whisk together egg yolks, eggs, remaining 1/4 cup sugar, and remaining 2 tablespoons rum. Add egg mixture to chestnut mixture and stir until filling is just combined.
  • Sprinkle chestnuts over bottom of crust and top with filling mixture. Transfer pie to oven and bake until set, about 20 minutes. Transfer to a wire rack to cool.
  • Make the rum cream: In the bowl of an electric mixer fitted with a whisk attachment, whisk together heavy cream, mascarpone, sugar, rum, and vanilla bean seeds until ribbons form, about 5 minutes. Transfer cream to a pastry bag fitted with a 1/2-inch plain round tip. Decoratively pipe cream in a clockwise fashion, starting from the outside and working toward the center, to cover. Garnish pie with candied chestnut strips and tuile.

Tips:

  • Choose the right chestnuts: Use fresh chestnuts for the best flavor. Look for chestnuts that are plump and shiny, with no cracks or blemishes.
  • Roast the chestnuts properly: Roasting the chestnuts brings out their natural sweetness and flavor. Make sure to roast the chestnuts until they are tender and the skins are easy to peel.
  • Use a food processor or blender: A food processor or blender will help you get a smooth and creamy filling. If you don't have a food processor or blender, you can mash the chestnuts by hand, but it will take longer.
  • Add flavorings: You can add a variety of flavorings to your chestnut cream filling, such as vanilla extract, cinnamon, nutmeg, or rum. Be careful not to add too much flavoring, as you don't want to overpower the natural flavor of the chestnuts.
  • Use the filling right away or store it for later: Chestnut cream filling can be used right away or stored in the refrigerator for up to 3 days. You can also freeze the filling for up to 3 months.

Conclusion:

Chestnut cream filling is a delicious and versatile filling that can be used in a variety of desserts, such as pies, cakes, and tarts. It is also a great way to use up leftover chestnuts. With a few simple ingredients and a little bit of time, you can make your own chestnut cream filling at home. So next time you're looking for a delicious and easy dessert filling, give chestnut cream filling a try.

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